Monday, March 15, 2010

Kiss the Cook!

Remember at the beginning of the year, when I made a resolution to learn how to cook? Well, y’all would be so proud! I’ve been a busy bee in the kitchen!


Every Monday night, I have dinner with Brynn and Alexandra. Since lately, I’ve been hitting up the WW like it’s my job, and Brynn spent all her money on shoes, we’ve been eating in instead of going out for dinner. It works out well - I am the chef, and they are in charge of clean-up!


Here was the menu I came up with for tonight: grilled chicken, whole wheat pasta with garlic/ginger tomato sauce, and roasted cauliflower. Super healthy and pretty tasty, if I do say so myself :)


I just bought these plates, so I wanted to take a picture of them. They were on sale at Pier One!



My roasted cauliflower - Brynn called it “Laker Cauliflower.” That was not done on purpose - I am not a Laker fan.



The finished product. MMMM!



Brynn has cleared her plate!



Tomorrow, Greene and I are cooking and watching American Idol at her place. I was bored on Sunday, so I made carrot-ginger soup from scratch. It was insanely easy and is SO DELICIOUS - I let Alexandra have a taste and she insisted on eating an entire bowl of it!



Here’s the recipe I used, which you can also find here. I tweaked it a little -- I didn’t use any curry powder and I added extra ginger, since I love ginger (yes, I realize I’m in a ginger mood these days. I also want to name my child Ginger.)


6 tbsp. (3/4 stick) unsalted butter

1 lg. yellow onion, chopped

1/4 c. finely chopped ginger root

3 cloves garlic, minced

7 c. chicken stock

1 c. dry white wine

1 1/2 lb. carrots, peeled, cut into 1/2" pieces

2 tbsp. fresh lemon juice

Pinch curry powder

Salt & ground pepper

Snipped fresh chives or parsley


1. Melt butter in large stock pot over medium heat. Add onion, ginger and garlic; saute for 15-20 minuts.

2. Add the stock, wine and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 45 minutes.

3. Puree the soup in a blender or processor (fitted with steel blade). Season with lemon juice, curry powder, salt and pepper to taste. Sprinkle with chives or parsley. Serve hot or cold.


I just got off the phone with my dad -- when I told him what I made for dinner, he was in shock. I am very proud of myself and my kitchen accomplishments :) who knows, maybe I’ll be a chef!


Doubtful. I will always prefer eating to cooking :)




1 comment:

KEEPING KAVANNA said...

What a chef - when do I get invited for one of these dinners?